Fried Fish Stuffed with Sambal (Rempah Fish)
Here is our recipe for rempah fish—a Penang Nyonya specialty that is well-loved by many Peranakan/Nyonya-Baba families. If you go to Penang, you might find it at economy rice stalls if you are lucky!
Servings: 2 people
Calories: 113kcal
Ingredients
- 2 hardtail mackerel ikan cincaru
Spice Paste:
- 3 fresh red chilies
- 5 dried chilies
- 10-12 shallots
- 2 cloves garlic
- 1 tablespoon belacan
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 tablespoon tamarind pulp soak in 1/4 cup water, extract juice and discard pulps
- 1/4 cup oil
Instructions
- Clean and rinse fish with water. Using a sharp knife, cut a deep slit from the back of the fish along the bone. Repeat the same on the other side of the fish.
- Blend the spice paste with a mini food processor or use a mortar and pestle to pound the flavoring paste.
- Heat up wok with 3 tbsp oil, add in spice paste and stir-fry with low heat until aromatic. Add tamarind juice and continue to stir-fry until the spice paste is smooth and somewhat moist, but not overly runny. Season to taste with salt and sugar. Dish out and let cool.
- Stuff the spice paste into the fish on both sides of the slit and also inside the fish stomach.
- Heat up 1/4 cup oil in a wok, deep fry the fish until cooked. Serve immediately.
Nutrition
Serving: 2people | Calories: 113kcal | Carbohydrates: 33g | Protein: 101g | Fat: 64g | Saturated Fat: 32g | Cholesterol: 297mg | Sodium: 1838mg | Fiber: 6g | Sugar: 18g